204 -BULLETIN OF THE UNITED STATES FiSfl COMMISSION. 



red llesli aud are delicious eating. The growth of this fish iu a place 

 where it gets good food is rapid, for in the period of seven years it i)asses 

 from a weight of 8 grams to 8 kilograms [f ounce to 17| pounds, about], 

 increasing a thousand-fold, but after reaching this size it increases much 

 more slowly. We often see very large specimens, with the head much 

 rounded in front and with blunt noses. A race with large scales has 

 been produced, some individuals of which have the skin bare iu placesj 

 and some are entirely scaleless. These varieties are called Queen Carp, 

 Mirror Carp, Leather Carp, &c. 



The carp is not very voracious, but it lives upon spawn, insects, and 

 many vegetable and auimal substances that it finds in the mud. When 

 the carp is lean its head seems to be very large in comparison with its 

 body. 



The small carp are not good eating, but the large ones are plump and 

 their llesh is firm aud delicate when they are caught in living water. 

 The Ehine carp and those of Montreuil-sur-Mer are highly esteemed, 

 while those of the Lot Eiver pass as excellent. In the Saone River 

 these fish are of very good quality, while the rapid and clear waters of 

 the Moselle and the Loire furnish carp that are little sought. 



M. Bieuue, of the fish-cultural establishment at Huniugeu, found on 

 December 15, in the Lake of Constance, carp whose eggs aud milt 

 were fully matured. Can this indicate that this fish spawns twice a 

 year "? 



Taris, November 28, 1885. 



66.— TOE PKEPAKATHOIV AIVB> C©OItlIV« OF TARP. 

 By ALFRED DOI.GE. 



[From a letter to Prof. S. F. Baird.] 



Iu very many cases the carp is taken from muddy, half stagnant 

 water of a high temperature, and is immediately killed, aiul then cooked 

 after a fashion. Such a fish is utterly unfit to eat, and is apt to make 

 the partakers of the meal sick, Now imagine a carp taken out of such 

 water and transported to market, or even not eaten until the next day. 

 Yet this is what is very often done, and the outcome of it is the general 

 verdict that carp is worthless as a table fish. In Germany the profes- 

 sional lisherman does not bring pond carp for sale to market until they 

 have been in big boxes for from two to three weeks in running river 

 water, so as to be rid of the muddy taste which they acquire in ponds. 

 Any clear running water will do it. Then they are put into big tubs, 

 brought to market in good shape, swimming around, and the purchasei 

 picUs out his fisli and brings it home alive, where it is killed when 

 wanted for the tul)le. Such a lish wlien properly cooked is really a 

 delicacy. 1 usually have a great many visitors at the time when I 



